Mexican Potato Pancakes Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by SunnyByrd
Reviewed: Aug. 21, 2009
The pancakes for this are perfect. I was even able to use frozen shredded potatoes so I wouldn't have to grate my own (I used 1 cup per potato called for). Mine browned perfectly in 3-4 minutes per side on medium heat. I did add a little extra hot sauce to the batter. I was underwhelmed with the tomato sauce for this. I's a little time consuming to reduce the water out of it and then you're left with a relatively bland conconction. You could tweak aroud with it and get it more interesting and flavorful, or you can skip it altgether and use your favorite salsa. I was tempted to give this recipe a 3 because of it, but I decided that the potatoes were worth a good rating. I'll make them again, thanks!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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Reviewed: Jan. 1, 2009
I prepared these to add to our tradtional latkes for Hannukkah this year as we were fixing other Mexican foods for dinner this year. I kicked them up a notch by adding chayenne pepper to make them spicier. They turned out exceptionally crispy with just the right mount of heat. My family asked me to fix them again for next year. They can be fixed ahead and frozen.
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Reviewed: Apr. 30, 2008
These friend up great and the directions were easy enough to follow. I did squeeze out as much of the liquid as I could after shredding the potatoes. Also this did not have enough heat for me next time I'll just remove the seeds, and leave the ribs in. Quick tip, be sure to keep plenty oil in the bottom of your pan or your cakes will not brown evenly.
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Photo by Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA
Living In: Valrico, Florida, USA
Reviewed: Jan. 4, 2008
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
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Photo by chefsruleforever

Cooking Level: Beginning

Living In: Sunnyvale, California, USA

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